This rustic lamb and barley soup may strike many as a rainy day dish with its comforting elements of tomato, carrot and ultra tender lamb shanks – but delightful qualities such as these work just as well when you’re in need of something simple and soothing on your day in.
- 2 tbsps olive oil
- 4 trimmed lamb shanks
- 1 chopped onion
- 2 finely chopped carrots
- 2 finely chopped celery stalks
- 2 tbsps tomato paste
- 1 long red chilli, thinly sliced
- 2 crushed garlic cloves
- 4 cup beef stock
- 2 cups water
- ½ cup pearl barley
- 1 tbsp rosemary leaves, chopped
- Chopped parsley, to serve
In large, heavy-based saucepan, heat oil on high. Brown lamb shanks 3-4 mins, turning. Remove from pan.
Using the same pan, reduce heat to medium. Saute onion, carrot and celery 3-4 mins or until golden. Add tomato paste, chilli and garlic and cook 1 min, stirring.
Mix in beef stock, water, barley and rosemary. Return lamb to pan and bring to a boil on high. Reduce heat to low. Simmer, covered, for 2 hrs or until lamb is very tender.
Remove shanks from pan. When cool enough to handle, shred meat from bones.
Return meat to pan and heat through. Season to taste. Sprinkle with parsley to serve.
TIP Lamb shanks can be replaced with lamb forequarter chops to reduce cooking time in step 3 by 30 mins. Remove rosemary leaves by running pinched fingers down stalk against growth of the leaves.